Drying and determination of some quality parameters of Erzincan tulum cheese

In this study, it was aimed to provide a new usage area for Erzincan tulum cheese, which has the highest recognition among the locally produced cheeses in our country. For this purpose, Erzincan tulum cheese was granulated by drying in a cabinet type tray dryer and the physical, chemical, microbiological and sensory properties of the produced cheese powders were investigated. The drying process was carried out in a cabinet type tray dryer at 3 different temperatures (40, 50, 60°C) until the moisture content of the final product reached approximately 10%. Dried cheeses were granulated with the help of a mixer and their physicochemical (dry matter, fat, protein, salt, ash, pH, acidity, color, water activity), microbiological (total aerobic mesophilic bacteria, yeast and mold) and sensory properties were examined and statistical analysis of the data obtained were carried out according to the results of analysis of variance. As a result of the analysis, it was determined that dry matter, acidity, protein, salt and ash values of the dried samples increased; while pH, oil, and water activity values decreased compared to the control. Among the color values, L and a values decreased, while b, chroma and browning index (BI) values increased. It was observed that TAMB and yeast and mold counts decreased after the drying process. According to the sensory analysis results, cheese powders dried at 50°C received the highest score. It was concluded that this new form will allow the use of this new form as a spice in soups, pizzas, pasta, chips, sauces and meals.